This easy breakfast quesadilla recipe is packed with fluffy scrambled eggs, fresh veggies, and cheese. It's a delicious, high-protein breakfast!
Have you ever tried a breakfast quesadilla? I recently started making them, and I’m totally obsessed. They consist of soft scrambled eggs, flavorful veggies, and melty cheddar cheese, all wrapped up in a crisp, golden brown tortilla. They’re a filling, high-protein breakfast that still feels fresh!
This breakfast quesadilla recipe is quicker than making breakfast burritos. And unlike breakfast tacos, it’s great for meal prep. So if you’re a fan of Mexican or Southwest-inspired breakfasts, it’s a nice addition to the rotation—delicious, easy, AND easy to make ahead. I hope you love it as much as I do!
Breakfast Quesadilla Ingredients
My breakfast quesadilla recipe starts with these simple ingredients:
- Eggs – You’ll scramble them to create the hearty filling.
- Scallions and spinach – They add a flavorful veggie punch to the scrambled eggs.
- Sharp cheddar cheese – It’s the melty “glue” that holds these breakfast quesadillas together.
- Jalapeños – For spicy flavor and a bit of crunch. Skip them if you’re sensitive to spice.
- Tortillas – 6 to 8-inch flour tortillas work best for this recipe. I often use whole wheat, but regular flour tortillas of course work too! If you prefer to use corn tortillas, layer two tortillas on top of each other instead of trying to fold them.
You’ll also need salt, pepper, and olive oil for seasoning and scrambling the eggs.
Find the complete recipe with measurements below.
Recipe Variations
- Try another cheese. Replace the cheddar with another good melting cheese like Monterey jack or pepper jack.
- Change up the veggies. Sub diced bell peppers for the jalapeños, or replace the scallions with diced white onion. If you don’t have spinach, swap it out for kale.
- Add something pickled. Use pickled jalapeños instead of fresh ones, or add pickled red onions.
- Make them even heartier. Add cooked black beans or pinto beans.
How to Make Breakfast Quesadillas
The first step in this breakfast quesadilla recipe is scrambling the eggs. In a medium bowl, whisk the eggs with salt and pepper. In a nonstick pan, sauté the spinach and scallions until the spinach wilts, then pour in the eggs and cook, stirring often, until they create a fluffy scramble.
Then, assemble the quesadillas. Lay the tortillas flat on a clean work surface. Sprinkle half the cheese over one side of the tortillas, then layer on the scrambled egg mixture and jalapeños. Top with the remaining cheese and fold to close.
Cook the quesadillas in a dry skillet over medium-low heat. They’re ready when the cheese is melted and the tortillas are golden brown on both sides.
- Tip: If the quesadillas are browning faster than the cheese is melting, reduce the heat to low. If necessary, cover the pan to help the cheese melt.
To Make Ahead
You have two meal prep options for this recipe:
- Prep the filling in advance. Make the veggie and egg scramble up to three days ahead. Store in an airtight container in the fridge so that you can quickly assemble and cook a breakfast quesadilla on a busy morning.
- Fully assemble and freeze the quesadillas. Allow the egg mixture to cool completely after cooking. When it’s cool, assemble the quesadillas and wrap them in foil. Store in the freezer for up to 3 months. To thaw, microwave for 1 minute, then transfer to a skillet, toaster oven, or air fryer and cook until the cheese is melted and the tortilla is browned.
What to Serve with a Breakfast Quesadilla
I love to jazz up a breakfast quesadilla with a punchy sauce or fresh toppings like these:
- Hot sauce
- Salsa or pico de gallo
- Avocado slices or guacamole
- Sour cream
- Chopped fresh cilantro
- A squeeze of fresh lime juice
Choose just one to enjoy with your breakfast quesadilla, or pick a few!
More Breakfast Recipes to Try
If you love this breakfast quesadilla recipe, try one of these Tex Mex or Mexican-inspired breakfasts next:
Breakfast Quesadillas
Equipment
Ingredients
- 4 large eggs
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 2 scallions, chopped
- Heaping 1 cup chopped fresh spinach
- 4 (6 to 8-inch) flour or whole wheat tortillas
- 1 cup grated sharp cheddar cheese
- ½ to 1 jalapeño pepper, thinly sliced
Serving Options
- Salsa
- Hot sauce
- Avocado slices
- Sour cream
- Lime wedges
Instructions
- In a medium bowl, beat the eggs with the salt and several grinds of pepper.
- Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the scallions and spinach and cook until the spinach is just wilted, about 1 minute. Add the eggs and scramble until just set, about 1 minute. Remove from the pan and set aside.
- Lay the tortillas flat on a clean work surface. Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly distribute the egg mixture and jalapeño slices over the cheese, then top with the remaining cheese. Fold the bare half of each tortilla over the fillings to create a half-moon shape.
- Heat a dry cast iron skillet over medium-low heat. When hot, add two of the quesadillas and cook until the cheese is melted and the quesadillas are browned on both sides, 1 to 2 minutes per side. If the tortillas are browning faster than the cheese is melting, reduce the heat. Repeat with the remaining quesadillas.
- Slice and serve with salsa, hot sauce, avocado, sour cream, and/or lime wedges for squeezing, as desired.
